Icing composition



United States Patent ICING CONIPOSITION Harry A. Touhnin, Jr., Dayton,Ohio, assignor to The Comgiltlilnwealth Engineering Company of Ohio,Dayton, o

No Drawing. Original application Sept. 25, 1953, Ser. No. 382,479.Divided and this application Sept. 3, 1958, Ser. No. 758,659

9 Claims. (Cl. 99-139) This invention relates to improvements in icingsfor use on bakery products.

Various types of icings are known the basic ingredients of which aresugar and water but which may comprise supplementary ingredients such asfats and shortenings, egg whites, skim milk powder, chocolate andflavoring ingredients as well as, in some cases, flour or cornstarch asa bodying agent. Some icings consist essentially of egg whites andsugar.

It is the common practice to include in the icing composition astabilizer which improves the texture and appearance of the icing andmay improve its keeping property.

Icings comprising flour, cornstarch or other known bodying agents arenot entirely satisfactory, for one reason or another. Furthermore, theknown stabilizers, such as alginic acid derivatives, are less efiectivethan is desirable.

One object of this invention is to modify the basic icing compositionscomprising sugar by inclusion therein of a bodying adjuvant which isalso a stabilizer for the icing and which may contribute other desirableeffects such as improved texture and appearance, a plasticity whichfacilitates application of the composition to cakes or the like, andwhich may serve as a medium for the oral ingestion of an agent whichtends to retard the rate of absorption and assimilation of the sugar andhence tends to control or inhibit gain in body weight due to consumptionof the sugar.

Another object is to provide an additive for icings which dispenses ofthe need to incorporate flour, comstarch or the like in the icing forbodying or suspending purposes and which, therefore, eliminates theunpleasant starchy taste characteristic of some icings. Those and otherobjects of the invention are accomplished by adding to the icingingredients a relatively small amount of a dextran or edible dextranderivative which is physiologically harmless.

The dextrans are high molecular weight polysaccharides comprisinganhydroglucopyranosidic units linked by molecular structural repeatingalpha-1,6 and nonalpha-1,6 linkages, at least 50% of these linkagesbeing, apparently, of the alpha-1,6 type. The dextrans, beinghydroxyl-bearing materials, are more or less all inherently hydrophilicbut may vary with respect to their molecular weight and molecularstructural repeating alpha-1,6 to non-alpha-1,6 linkages ratios.

' The dextrans which, in accordance with this invention, areincorporated in icing compositions of all types, for improvement in thetexture and stability thereof, are those having a molecular weight inthe range of 5,000

to 150x10 as determined by light scattering measure- P 2,938,798Patented May 31, 1960 The dextrans may be obtained in various ways, asby enzymatic synthesis from sucrose in the presence or substantialabsence of bacteria, by bacterial conversion of 1,4 linkages of dextrinsto alpha-1,6 linkages of dextran, or in any other appropriate manner.

For instance, dextran suitable for incorporation in the icings ortoppings with which the present invention is concerned may be obtainedby inoculating a nutrient medium containing sucrose, particularnitrogenous compounds and certain inorganic salts with an appropriatemicroorganism, such as those of the Leuconostoc mesenteroides or L.dextranicum types, and incubating the inoculated medium at thetemperature most favorable to the growth of the particularmicroorganism. Thus, in one method of obtaining dextran, a suitableaqueous nutrient medium which may have the following composition isprepared Percent by weight Sucrose 5-10 Corn steep liquor 2.0 Monobasicpotassium phosphate 0.5 Manganous sulfate 0.002 Sodium chloride 0.50Water 1 Balance factory. The fermentate thus obtained is a thick turbidliquid.

Upon completion of the fermentation, which process renders the masssomewhat acid, that is, to a pH of 3.5-5.5 (average 4.2) calciumchloride is added to the fermentate to adjust the pH thereof to about7.0 to 8.0. This aids in the precipitation of phosphates. Thereafter, anon-solvent precipitant for the dextran may be added to the fermentate.This precipitate may be, for instance, any organic liquid which does notdissolve dextran, such as a Water-miscible lower aliphatic alcohol,e.g., methanol, ethanol or isopropanol, or a water-miscible ketone suchas acetone or dioxane. The precipitant is added, usually, in an amountof 35% to 65% byvolume and brings down, with the dextran, occluded andadsorbed bacteria and nitrogenous and inorganic elements. To occasioncomplete precipitation of the dextran it may be desirable to allow themix to stand for a relatively long period, such as about 6 hours. Theprecipitated dextran may be suitably purified, dried in any suitablemanner, and reduced to the particulate condition in which it may beincorporated with the ingredients of the icing. It may be drum-dried andthen subdivided, spray-dried to obtain the powder directly, or it may befreeze-dried (lyophilized) in which event, also, the dried material isin a finely divided condition.

The dextran may be precipitated from the fermentate in a state ofgreater purity by adding an aliphatic alcohol to the fermentate at a pHbetween about 2.5 and 4.5. The precipitate thus obtained may be furtherpuri fied by one or more reprecipitations with the alcohol.

In an alternative method of'efiecting synthesis of the dextran fromsucrose, the microorganism, such as Leuconostoc mesenteroides B-S 12 maybe cultivated to obtain the enzyme dextran sucrase, the culture may befiltered, and the dextran sucrase as contained in the filtrate or afterisolation therefrom and as a drypowder or in the form of an aqueoussolution having ,thefld e; sired enzyme potency, may be mixed with anaqueous solution of sucrose and the mixture maintained under appropriatepH and temperature conditions for a variable holding time and until thedextran is synthesized, after which the dextran may be precipitated andprocessed to a substantially purepowderl, a

The dextran obtained by' either 'of these procedures has, initially, avery high average molecular weight, in the upper'portion. of themolecular weight range stated herein and a-molecular structuralrepeatingalpha- 1,6 to non-alpha-1,6 linkages ratio of 1:18 or 1:19.Other native dextrans, or dextrans of comparable molecular weight andobtained by the use of other microorganisms, or the enzymes thereof, maybe used. Microorganisms which may be cultured and the culture or enzymeisolated therefrom used to inoculate the sucrose bearing nutrientinclude the'strains bearing the following NRRL designations:L'euconostoc mesenteroides B-119, B-1146, B1190, B 742, B-.1191, B-1196,B-1208, B- 1216, 3-1120, B-1l44 and B-523, Streptobrfz c'teriumdextranicum 13-1254 and Befabacteriuin vermiforme B-l139.

Instead of using the native or high molecular weight dextran obtained asgenerally described above, there may be used dextr'ans' of lowermolecular weight as indicated. The dextran of lower molecular weight inthe range 5,000 to 150x10 may be obtained by eflfecting the synthesisthereof from sucrose by enzyme action under conditions controlled sothat the synthesis of the lower molecular weight dextran is favored. Orthe lower molecular weight dextran may be obtained by hydrolyzingdextran of higher molecular weight by subjecting the latter to acid orenzyme action. So-called clinical dextran may be used.

The dextrarr may be incorporated with the icing ingredients in varyingamounts such as between 0.5% and 20% by weight, based on the totalweight of the icing composition. It may be mixed with the otheringredients in the dry powdered form, as a solution or dispersion inwater, or in an edible oil, e.g., in soya bean, sesame or other oil. Thedextrans, being pure, bland, nonirritating, non-toxic and tastelesssubstances which are edible without harmful physiological effect areideally adapted to use in ioings and toppings as bodying and stabilizingagents.

As indicated previously, the dextrans may be used in icings of all typescontaining sugar as a basic ingredient including icings which arewhipped for increased volume, icings of the fat type, and simple icingsof the meringue type. The following formulations, in which the parts areby weight, are illustrative of some specific icings com- Thiscomposition is stable, with little coalescence or separation-of the fat,and has a uniform smooth texture and attractive appearance.

- Percent Sugar 71.7 Water 20.7 Egg white liquid 2.6

Dextran (average about 500,000) 5.0

4 The consistency of the icing comprising the dextra may be similar tothat of a fluid, workable paste or the composition may be thinner, andmay resemble a thick or viscous liquid depending, to some extent, on theproportion of dextran present therein. These compositions may be appliedto bakery products in any suitable way, as by hand or by machine, or, ifthe viscosity permits,

by spraying.

If desiredythe dextran may. be used in combination with'othersubstances. which have somefstabilizing effect on icings, such asalginic acid derivatives, including mixtures of a soluble alginic acidsalt with a substantiallyinsoluble alginate,'for example amixture ofammonium and calcium alginates, gel-forming alginic acid derivatives ofthe type obtainable by mixing a soluble alginate with a substantiallyinsoluble metallic salt whose cation gels or precipitates the algin, asfor instance the product obtained by mixing ammonium or sodium alginatewith calcium citrate or calcium phosphate, with or without the additionof buffer, salts of the type of sodium phosphate which assist incontrolling the rate at which the soluble alginate is gelled. Suchalginic acid derivatives may be premixed with the dextran in smallamounts of from 0.1 to 2.0% by weight based on the combined weights ofthe dextran and alginic acid derivatives, Or the dextran may be used inadmixture with such colloids as agar-agar, Irish moss, gelatin, gumkaraya, and locust bean gum. It may also be usedin combination withvarious surface active agents. Typical surface active agents which maybeused are the mixed sulfoacetates of monoand diglycerides of higherfatty acids, i.e., saturated fatty acids containing fromv 8 to 18 carbonatoms, and especially the sulfoacetates of mono and diglycerides ofstearic acid, mixtures of the sorbitan esters of the higher fatty acidswith the polyoxy-ethylcne derivatives of such esters, i.e., thecommercially available Spans or Tweens, and one or a mixture of thepolyoxyethylene derivatives of stearic acid. The surface active agents,may be used in amounts between 0.1% and 2.0% by weight of the totaladditive weight (that is, the total weight of the dextran plus thesurface active agent and such other ancillary stabilizer as may bepresent) and may be, if desired, premixed with the dextran prior toincorporating the latter with the basic ingredients of the icing. Otheredible surface active agents in addition to those specifically mentionedmay be incorporated with the icing, also.

Instead of mixing a dextran as described herein with the icing, suitableedible, physiologically harmless dextran derivatives may be employed asthe stabilizing and bodying or suspending agent for the basic icingingredicuts, and among these the carboxy alkyl and hydroxyalkyl ethersof dextran in which the alkyl group may con: tain from 1 to 5 carbons,are particularly advantageous. Preferred ethers are the carbo'xymethyland hydroxyethyl ethers having an average D.S. (degree'of substitutionor ratio of ether groups to anhydroglucopyranosidic units) of from lessthan 1.0 to about 3.0, that is the etherscontaining an average of fromless than 1.0 to about 3.0 carboxymethyl or hydroxyethyl groups peranhydroglucopyranosidic unit. The ethers may be used in amounts aboutthe same as those in which the dextran itself is used and result inmoist but firm and stable ,icings of excellent texture, appearance andkeeping quality. Formulae IV and V below are exemplary oficingcompositions comprising the dextran ethers.

Percent Sugar 73.0 Water 20.0 Carboxymethyl dextran (D.S. 2.9) fromdextran of average M.W. 20,000 to 200,000 7.0

One of the advantages of the present icings, of which sugar is a majorconstituent, is the fact that the dextrans having properties as setforth herein, and especially those having a high percentage of molecularstructural repeating alpha-1,6 linkages, and preferably those in whichthe ratio of alpha-1,6 linkages to non-alpha-1,6 linkages ratio is from:1 to 30:1, exhibit, especially when regularly ingested, even inrelatively small amounts, a definite tendency to prevent or limit gainin body weight resulting from the absorption and assimilation of foodnutrients. The alpha-1,6 linkages of these dextrans tend to resistdegradation by enzymes and bacteria existing in the gastro-intestinaltract and, being large-molecule substances which exert a definiteosmotic pressure, are resistant to depolymerization and but slowlymetabolized, tend to retain their initial molecular size and to retardthe absorption and assimilation of food nutrients. Biological tests haveshown that when these dextrans are eaten as a part of the regular diet,the body weight tends to remain substantially stable. Since the icingscomprise substantial amounts of sugar and are normally fattening, theadvantage to be derived from the presence of the dextran therein isapparent, particularly for those individuals who indulge in sweets ofthe kind which carry an icing or sugar-containing topping.

It may be preferred to use a dextran having a molecular weight at ornear the lower limit of the range 5000 to 150x10 such as from 5000 to50,000. That product may, advantageously, be the low molecular weightfraction normally discarded in the production of clinical dextran byfractional precipitation of the high molecular weight or native dextran,using an organic solvent such as a water-miscible aliphatic alcohol,e.g., ethanol, methanol or isopropanol, or ketone such as acetone ordioxane, as the precipitant. Or it may be the low molecular weightfraction obtained by fractional solution of the native dextran. This lowmolecular weight dextran (5000 to 50,000) may be substituted in any ofthe formulae given herein, or it may be used in admixture, for examplein equal parts by weight, with the dextrans specifically shown in theformulae, a corresponding reduction in the quantity of the dextransillustrated being made.

Various changes and modifications may be made in preparing the icings ortoppings of the invention. Since such variations may be made in thedetails given herein without departing from the spirit and scope of thisdisclosure, it is to be understood that it is not intended to limit theinvention except as it is defined in the appended claims.

What is claimed is:

1. An icing for bakery products comprising sugar and, as a stabilizingand bodying additive, a relatively small but effective quantity of ahydroxyalkyl dextran containing an average of from less than 1.0 toabout 3.0 hydroxyalkyl groups per anhydroglucopyranosidic unit, and

6 the dextran being of the strain Leuconostoc mesenteroides NRRL B-512.

2. An icing for bakery products comprising sugar and, as a stabilizingand bodying additive, a relatively small but eilective quantity ofhydroxyethyl dextran containing an average of from less than 1.0 to 3.0hydroxyethyl groups per anhydroglucopyranosidic unit, and the dextranbeing of the strain Leuconostoc mesenteroides NRRL B-512.

3. An icing for bakery products comprising a mixture of sugar, water,and, as a stabilizing and bodying additive, a small but effectivequantity of hydroxyethyl dextran, and the dextran being of the strainLeuconostoc mesenteroides NRRL B-512.

4. An icing for bakery products comprising a mixture of sugar, water,and, as a stabilizing and bodying additive, a small but efiectivequantity of a hydroxyethyl dextran, and the dextran being of the strainLeuconostoc mesenteroides NRRL B-5l2.

5. As an additive for icings for bakery products, a hydroxyalkyl dextranderived from a dextran having a mo lecular weight of 5,000 to x10determined by light scattering measurements, and a molecular structuralrepeating alpha-1,6 to non-alpha-1,6 linkages ratio of 1.9:1 to 30: 1,and the dextran being of the strain Leuconostoc mesenteroides NRRLB-512.

6. As an additive for icings for bakery products, a hydroxyethyl dextranderived from a dextran having a molecular weight of 5,000 =to 150x10 asdetermined by light scattering measurements, and a molecular structuralrepeating alpha-1,6 to non-alpha-l,6 linkages ratio of 1.9:1 to 30:1,and the dextran being of the strain Leuconostoc mesenteroides NRRLB-512. I 7. As an additive for icings for bakery products, ahydroxyalkyl dextran derived from a dextran having a molecular weight of5,000 to 150x10 determined by light scattering measurements, and amolecular structural repeating alpha-1,6 to non-alpha-LG linkages ratioof 1.9:1 to 30:1, and the dextran being of the strain Leuconostocmesenteroides NRRL B-512. 4

8. An additive for icing for bakery products, comprising sugar and, as astabilizing and bodying additive, a hydroxyethyl dextran derived from adextran having a molecular weight of 5,000 to 150x10 determined by lightscattering measurements, and a molecular structural repeating alpha-1,6to non-alpha-Lfi linkages ratio of 1.9:1 to 30:1, and the dextran beingof the strain Leuconostoc mesenteroides NRRL B-512.

9. A non-fattening icing for use on bakery products comprising as astabilizing and bodying additive, a hydroxyethyl dextran and derivedfrom dextran having a molecular weight between 5000 and 50,000, asdetermined by light scattering measurements, and the dextran being ofthe strain Leuconostoc mesenteroz des NRRL B-512.

References Cited in the file of this patent UNITED STATES PATENTS2,089,217 Mahoney Aug. 10, 1937 2,409,816 Wadsworth et al. Oct. 22, 19462,474,019 Steiner June 21, 1949 2,602,082 Owen July 1, 1952 2,609,368Gaver Sept. 2, 1952 2,789,911 Toulmin Apr. 23, 1957

1. AN ICING FOR BAKERY PRODUCTS COMPRISING SUGAR AND, AS A STABILIZING AND BODYING ADDITIVE, A RELATIVELY SMALL BUT EFFECTIVE QUANTITY OF A HYDROXYALKYL DEXTRAN CONTAINING AN AVERAGE OF FROM LESS THAN 1.0 TO ABOUT 3.0 HYDROXYALKYL GROUPS PER ANHYDROGLUCOPYRANOSIDIC UNIT, AND THE DEXTRAN BEING OF THE STRAIN LEUCONOSTOC MESENTEROIDES NRRL B-512. 